Masa Cornbread Stuffing with Chiles

epicurious

120 mins (prep 60)

16 ingredients

makes 12 servings

The technique: Cornbread made with masa (the corn flour in corn tortillas) is the foundation for this Latin-flavored stuffing. < The payoff: Masa adds a natural sweetness to the cornbread. Timing note: The cornbread needs to be baked at least one day ahead.